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Sig's "Hutzelbrot" from Germany
Sig's "Hutzelbrot" from Germany

Before you jump to Sig's "Hutzelbrot" from Germany recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Impacted By The Foods You Decide To Consume.

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Everyone likes to have dessert following their meals and if you are one of those individuals you may want to think about some citrus fruit. Along with vitamin C, you will discover that there are many other health benefits that you will find in these types of fruits. One desert that I have always enjoyed is orange pieces blended together with shredded coconut and mixed together with a light honey dressing.

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We hope you got benefit from reading it, now let’s go back to sig's "hutzelbrot" from germany recipe. To make sig's "hutzelbrot" from germany you only need 12 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Sig's "Hutzelbrot" from Germany:
  1. Provide 1000 grams mixed large dried fruit, (apricots, pears, apples, prunes) for soaking.
  2. Provide 500 grams flour
  3. Prepare 40 grams fresh yeast or equivalent dry yeast
  4. You need 125 grams brown sugar
  5. Take 1 pinch salt
  6. Provide 450 grams each dried raisins and figs
  7. Get 1 tsp ground allspice or crushed star aniseed seed
  8. Take 30 grams ground cinnamon
  9. Prepare 2 tbsp Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur)
  10. Prepare 250 grams chopped nuts of choice , hazelnut, pecan or walnut
  11. Use 250 grams chopped almonds
  12. Use 100 grams candied lemon and orange peel for baking
Instructions to make Sig's "Hutzelbrot" from Germany:
  1. Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them
  2. In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water , keep in fridge for brushing the bread later.
  3. Make a well into the flour. Heat a little of the water from soaking and work your yeast into the flour as per direction depending if you use dried or fresh yeast . Make a dough. Stand into a warm draught free place to let it rise
  4. In the meantime chop the figs into smaller pieces. Once the dough has risen work in all of the ingredients , do not over knead.
  5. Dust this dough with a little flour and let it rise again in a draught free warm place until it shows a few breaks in the dough
  6. Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place.
  7. The next morning bake at 200 C for about 90 minutes
  8. Brush with some of the soaking water and leave to stand for a day or two.
  9. Serve with butter, coffee or tea.

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